Mexican Lasagna by Sundy Mackorell

Mexician Lasagna


Ingredients:

ground beef (1lb.)
taco seasoning
taco sauce
crushed tomatoes (I use tomato sauce)
can of corn
can of black beans
can of chili beans
shredded mexican cheese
tortillas
sour cream


- pre-heat oven to 350*
- brown ground beef (and add taco seasoning as if you were making tacos)
- add corn, beans, tomotoes, & a couple of dashes of taco seasoning (this is like your meat mixture when making a regular lasagna)
- in a 9x13 dish put half of meat mixture in the bottom
- cut 2 tortillas in half & place 3 of the 4 halves on top of the meat mixture (these are like the noodles)
- cover previous layer with cheese
- put remaining meat mixture on top of cheese (don't be surprised if you have a lot of meat mixture left over- I always do)
- cut 1 more tortilla in half, using the left over one from the previous time will give you the 3 that you'll need for this layer
- cover the top with cheese
- bake in the over until the cheese is all melted.
- when you serve it top with sour cream

Mexican Chicken Casserole by Betsy Morris

My cousin sent me this recipe and it's my favorite weeknight casserole. I usually use the Campbell's Healthy Request version of the soups- don't use the fat free versions, they're way too salty in this. Also, the recipe calls for corn tortillas which are good and make it taste enchilada-ish. However, i prefer using flour tortillas, they soak up the sauce and are strangely satisfying. Oh, and I use the mild Rotel for the kids.


Mexican Chicken Casserole


1 Rotisserie Chicken


1 medium onion, chopped


3 or 4 garlic cloves, pressed


1 can cream of mushroom soup


1 can cream of chicken soup


1/2 cup chicken broth or stock


2 cans Rotel, DRAINED


1 tsp dried oregano


1 tsp ground cumin


1 tsp chili powder


3 cups grated sharp cheddar cheese or fiesta blend cheese


12 (6 inch) corn tortillas, cut into ½ inch strips


Sauté onion in olive oil until tender.


Reduce heat and add garlic, and cook for a couple minutes,
stirring constantly.


Stir in chicken broth, soups, Rotel, and spices. Let
simmer, stirring occasionally.


Preheat oven to 350.


Shred ½ the chicken into the bottom of a 13x9


Pour half the soup mixture over the top of shredded chicken


Top with 1 cup cheese


Top with ½ of the tortilla strips.


Repeat layers once.


Top with remaining 1 cup cheese.


Bake at 350 for about an 30 min until bubbly.

Weight Watchers Taco Soup by Susannah Wood

Taco Soup

lb. ground turkey or lean beef

•1 large onion, chopped
•1 (1 oz.) package hidden valley ranch dressing mix
•1 (1 oz) package taco seasoning Mix
•1 (16 oz.) can pinto beans
•1 (16 oz) can chili beans (either hot or regular)
•1 (16 oz) can whole kernel corn
•1 (8 oz) can Mexican-style tomatoes
•1 (8 oz) can diced tomatoes (any flavor)

How to make it
--------------------------------------------------------------------------------

•Brown meat & onions and drain.
•Mix Ranch & Taco seasonings into meat.
•Add rest of ingredients, undrained to mixture.
•Simmer 1 hour

*Consistency is more like a chili than a soup

Mexican Pasta Salad by Jennifer McMurry

Very easy and fun way to serve Mexican!

Mexican Pasta Salad

2 c. spiral pasta
1 lb. lean ground beef (you can use chicken or ground turkey as well)
1 pkg. taco seasoning
3 c. romaine lettuce
1 c. salsa
1 c. cheddar cheese cubes cut in fourths
1/4 c. diced onion
1/4 c. diced bell peppers (I use green, yellow and red)
1/2 c. Catalina Dressing (If you don't like it sweet and spicy...try Ranch)
 
Toppings: Sliced olives, sour cream and tortilla chips (crumbled)

Cook pasta. Drain and rinse with cold water and sit to the side.
Brown beef with onion and bell pepper until cooked. Drain and then add taco seasoning (follow directions on pkg. while adding water to the beef)
Then add the pasta into the beef mixture and add the remaining ingredients including the dressing and toss well.
Add toppings and serve.
Enjoy! *This easily serves 4 or more.

BBQ Quesadilla by Bryan Miller

These are great for a weeknight meal or an appetizer...from the Dinner
Doctor

1 package coleslaw mix or broccoli slaw
1/2 cup mayo
1/4 cup sweet pickle juice
1/4 cup italian or sesame salad dressing
1 t sugar
2 cups shredded, cooked chicken
1/2 cup barbeque sauce
2 cups shredded cheddar, monterey jack or a mexican blend of cheese
16 10inch flour tortillas


1. Mix together slaw mix, mayo, pickle juice, salad dressing and
sugar in a large bowl. Stir to combine. Cover the bowl with plastic
wrap and place in fridge. This can keep for up to 2 days.


2. Heat a griddle over medium-high heat. Brush with a small amount
of oil or use a dab of butter. Scatter and with of the bbq chicken,
1/4 cup slaw and 1/4 cup of cheese over a tortilla. Place it on the
griddle an cook until bottom is golden brown. Place another tortilla
on top and flip the quesadilla. Cook another 2 minutes or until
golden brown. Repeat until tortillas are gone. You can place these
in a preheated 300 degree oven while you make them to keep them warm.
Slice quesadillas into wedges and serve with sour cream.


Enjoy!!

Shrimp Tacos and Homemade Guacamole by Susannah Wood

I know not everyone will like this but it's one of our favorite things to fix when the sun in shining and the weather is warm!

Shrimp
Celery (2-3 stalks)
Red onion (half)
Garlic (1-2 cloves)
Lime (juice of 1)
Cilantro
Shredded cabbage or lettuce
Tortillas (we like to try the fancy flavored ones- but no real favorite)


*I dont use a lot of measurements when I cook so use/chop what you think your family will eat. It's not an exact science!


Chop garlic, celery, and onion. Sauté in olive oil. Toss in shrimp. Sauté just until pink all over. They will cook fast. You don't want them over cooked or they will be rubbery. Squeeze in fresh lime juice and sprinkle with chopped cilantro. Serve in heated tortilla with shredded lettuce or cabbage.


We like to eat ours with homemade guacamole and chips. Here is the guacamole recipe:


1 avocado
Chopped onion (quarter)
Chopped garlic (1 clove)
Salt and pepper
Cilantro
Juice of 1/2 lime
Chopped tomato (I quarter cherry tomatoes because they have less juice- use 5-6)


Slice avacado in half length wise. Take out core. A trick is to put a sharp knife in the core like you are going to cut it in half (use force like you are chopping it) The knife should stick in there and you can twist it slightly- the core will just pop out. Score with a knife lengthwise and then horizontally, making squares in the avocado. Spoon out inside. Mix all together but tomatoes. We like ours chunky so we use a fork or knife to mix it up. Keep blending if you like a smoother consistency. Mix in tomatoes last so the color doesn't change. Garnish with cilantro. Serve with chips. Enjoy!


Susannah

Taco Soup by Stephanie Miller

This is a very easy recipe that my husband really likes (and he is a little picky)! I usually have most of the ingredients on hand. I hope you all enjoy it!

Taco Soup
Ingredients:
1 lb ground beef
3 cans of pinto beans (you can also sub 1 can of Black Beans)
1 can of whole kernal corn
1 can of green beans
1 can of diced tomatoes
1 can of Rotel
1 can of diced green chilis
1 package Ranch Seasoning Mix
1 package Taco Seasoning Mix
1 Beer (this is optional and I do not use it normally) or 2 cups of water

Preparation:
1. Brown gound beef in skillet and then drain the excess fat.
2. Mix together ground beef, beans, corn, green beans, tomatoes, Rotel, diced green chilis, and both packages of seasoning mix.
3. Then add the beer or water and allow to simmer on low for at least an hour, stirring regularly.

You can serve this soup over a baked potato or with chips and salsa. Garnish with cheese and sour cream. I was a little skeptical when I first saw this recipe, but we have really enjoyed it! (Especially on game day!)

Crock Pot Taco Casserole by Kimberly DeLaney

Crock Pot Taco Casserole


1 1/2 lbs. ground beef (or chicken or turkey)
1 small onion, chopped
1 garlic clove, minced
1 (1.25 oz.) pkg. Old El Paso Taco Seasoning Mix
1 tsp. salt
1/2 tsp. pepper
9 (5 1/2") corn tortillas
1/2 cup chicken broth
1/2 cup tomato sauce
1 (10 oz.) can Old El Paso Enchilada Sauce
6 oz. (1 1/2 cups) finely shredded cheddar cheese
2 (15 oz.) cans pinto, black or kidney beans, drained and rinsed
1 (11 oz.) can Green Giant Mexicorn, drained
1 (4.5 oz.) can Old El Paso Chopped Green Chilies
1 (2 1/4 oz.) can chopped ripe olives
Sour Cream
Green Onion (scallions)


Spray the inside of the crock pot with non-stick spray. IN a large skillet,
brown meat with onion and garlic until cooked. Drain. Stir in taco
seasoning, salt and pepper. Place 3 tortillas in bottom of greased crock
pot. Mix the meat mixture, broth, tomato sauce and enchilada sauce and
place on top of tortillas. Sprinkle with 1/2 cup of the cheese. Layer 3
more tortillas. Top with beans, corn, chilies, 1/2 of the olives and 1/2 of
the cheese. Top with remaining 3 tortillas. Sprinkle with remaining 1/2
cup of cheese and olives.


Cook on HIGH for 2 - 3 hours or on LOW for 6 - 7 hours. Uncover crock pot
for the last 30 minutes of cooking time. Top individual servings with sour
cream and scallions.


We love to have tortilla chips on the side. and sometimes I serve with a
side of guacamole or avocado slices.


Enjoy!

Mexican Tortellini Soup by Susannah Wood

I have a soup recipe, too.  It's perfect for days like today.

-Chicken broth in the box by Swanson (it takes more than you might think since it is soaked up in tortellini).  For large amount buy 3 boxes but ad as necessary.
-Rotisserie Chicken pulled from the bones and shredded
-1 can corn drained
-1 can black beans drained and rinsed
-1 large Salsa
-1 medium package Butoni three cheese tortellini in refrigerated section

Cook tortellini in 1 box chicken broth or more if you need it then add pulled chicken, drained corn, drained and rinsed black beans and salsa and simmer.
Serve with cheese and sour cream as topping.  You can also serve with tortilla chips.
I serve with grilled pimento cheese sandwiches.  I buy pimento cheese from kroger marketplace deli and it's delicious!


Enjoy!
Susannah